Chicken With Onions And Balsamic Vinegar – a delicious recipe with chicken, vidalia onion, garlic, salt, red pepper, white wine. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cut each chicken breast half into three pieces. Heat olive oil over medium high heat. Add chicken, cover, and let brown while you cut the onion.
2
Cut the onion into 1/4-1/2 inch wedges. Add them to the pan. Turn the chicken pieces over (they should be brown on the bottom side now). Cover and cook some more while chopping garlic.
3
Chop the garlic coarsely and add to pan.
4
Add salt and red pepper flakes to taste. Allow to cook a few minutes, then add the wine or cooking wine. Bring to a boil, then reduce heat to simmer. Add balsamic vinegar and pimientos. Stir, cover, and cook at simmer for 20 minutes (while you cook the rice). There will be a broth left over to spoon over the chicken, onions, and rice.
5
Cook the rice in the chicken stock. Consult the rice package for correct proportions.
6
Serve the chicken over the rice.
915
kcal
Calories
79
g
Fat
19
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 3 -4 tablespoons olive oil, 4 boneless skinless chicken breast halves, 1 large vidalia onion, 2 -3 garlic cloves, and more.
Yes, Chicken With Onions And Balsamic Vinegar falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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